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Saturday, November 26, 2016

Nom-Nom Namaste

I never used to
eat breakfast. I never had time, never found the point, and never was
interested in the sugary treats of the 90’s that my friends gobbled up, nor any
other breakfast staple, nutritional value aside.

In becoming an
older, wiser, more informed individual (or so I would like to hope!), I’ve
developed my own breakfast routine. And in making my breakfast every morning,
there is a sort of solitude and sanctuary, a method that is meditative, and
without it, I’m often frazzled (as silly as it sounds) for the first few hours
of the day, not having had the time to take everything in and digest. Literally
and figuratively.

Mind you, I’m no
breakfast aficionado. Sure, I can make a mean French toast or bread pudding for
a Sunday brunch for my parents, and have been known to make some
weeknight-saving pancakes and frittata meals for a dinner on the fly, but eat
these foods on a regular basis in the morning I do not. And true to being an
amateur cook, I can’t really do much with an egg that doesn’t turn into
something disastrous on the plate. Albeit it tasty, the majority of the time!

I stick with two
good ol’ staples that I think I’ve perfected and over-complicated beyond all
good reason, but the work for me, and keep me powered until the late-morning
munchies hit, or lunchtime lolls around.

In hitting all
of the necessary food groups, my breakfasts are combinations of the following
formula (WARNING: Serious Math Ahead)

Oatmeal/yogurt
(Usually
instant (The result of time restraints and my stunning incompetence with
overnight oat-making (four times, four gloopy jars of ‘No-way-am-I-getting-near-that”);
Always without added sugars and other nonsense that no one really needs.)

+ Fruit
(Especially
in the summer months, half of my kitchen counter is a veritable mini fruit
market with tons of variety, because I’d have it no other way; Sometimes, for
the insta, I’ll go all out and chopped, sliced, fanned, and enticingly; Now
that the temperatures are dropping, I’ve found myself craving warm, melty
fruity toppings as opposed to the crisper (and often frozen) crunchy fruit that
was the staple of summer for me. In a small pot, bring the fruit to a slight
boil in tea or water with tons of warm spices (cinnamon, nutmeg, ginger,
turmeric, Chinese five-spice) until piping hot and syrupy)

+Dry-roasted
nuts & seeds (Bought in bulk (raw) and roasted with all
different kinds of spices, some sweet and some savory; Delicious as a breakfast
add in, convenient snack or addition to a cheese platter or salad.)

+
Spices (Yes. I’m weird. I season my yogurt, oatmeal, and fruit. It
brings out in-depth fruity flavors, makes each day a little different, and why
not? You season every other meal, right? )

+ TEA(Essential.
Interchangeable with coffee, often is combined as a dirty tea latte, or tea
followed by coffee, or coffee followed by a tea latte…..(I’m not an avid fan of
either beverage, as you can tell.)

A project? Only
to get the essentials prepared.

After that, it’s
a guarantee that my morning starts off on the right note , my nutritious
nom-nom Namaste, as it were.